Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

heidih

heidih

6 minutes ago, SLB said:

Why would a recipe for candied ginger call for sugar (lots), AND light corn syrup?  The concept involves multiple rounds of boiling in sugar, followed by long soaks.  The second round, however, specifies light corn syrup.   

 

This is from the Time Life Good Cook series, which is never really missed a landing.  And I know that corn syrup makes for a different texture.  But I'm not sure why that would be meaningful here.   What on earth  is the purpose of the corn syrup round???  

I thought it helped with crystals not forming, For a recipe i trust our @David Lebovitz  https://www.davidlebovitz.com/candied-ginger/

heidih

heidih

6 minutes ago, SLB said:

Why would a recipe for candied ginger call for sugar (lots), AND light corn syrup?  The concept involves multiple rounds of boiling in sugar, followed by long soaks.  The second round, however, specifies light corn syrup.   

 

This is from the Time Life Good Cook series, which is never really missed a landing.  And I know that corn syrup makes for a different texture.  But I'm not sure why that would be meaningful here.   What on earth  is the purpose of the corn syrup round???  

I thiught it helped with crystals ot forming, For a recipe i trust our @David Lebovitz  https://www.davidlebovitz.com/candied-ginger/

×
×
  • Create New...